التفاصيل البيبلوغرافية
| العنوان: |
Evaluation of Water Absorption and Dough-Mixing Characteristics with Small Quantities of Wheat Flour Using the Micro-doughLAB |
| المؤلفون: |
Hironobu Jinno, Tsutomu Nishimura, Seiichi Komiyama, Satoshi Kobayashi, Tamayo Abe |
| المصدر: |
Japanese journal of crop science. 85:435-442 |
| بيانات النشر: |
Crop Science Society of Japan, 2016. |
| سنة النشر: |
2016 |
| مصطلحات موضوعية: |
0301 basic medicine, Absorption of water, Materials science, Softening point, Wheat flour, Mixing (process engineering), 03 medical and health sciences, 030104 developmental biology, 0302 clinical medicine, Chemical engineering, Agronomy, 030220 oncology & carcinogenesis, Genetics, Absorption (electromagnetic radiation), Agronomy and Crop Science, Food Science |
| تدمد: |
1349-0990
0011-1848 |
| URL الوصول: |
https://explore.openaire.eu/search/publication?articleId=doi_________::051af3f8c05f648c80dee653c90d0af3
https://doi.org/10.1626/jcs.85.435 |
| حقوق: |
OPEN |
| رقم الأكسشن: |
edsair.doi...........051af3f8c05f648c80dee653c90d0af3 |
| قاعدة البيانات: |
OpenAIRE |
